Gluten-Free Carrot Cake Vegan Cheesecake
User Reviews
4.7
18 reviews
Excellent
Gluten-Free Carrot Cake Vegan Cheesecake
Report
You'd never know this rich, creamy carrot cake cheesecake is gluten-free, dairy-free, and Paleo!
Share:
Ingredients
For The Cheesecake:
- 3 tablespoons flax meal
- 7 1/2 tablespoons warm water
- 2 1/2 cups roasted cashews 340 grams, covered in water and soaked overnight
- 1 1/4 cups Carrot Baby Food
- 1/2 cup + 2 tablespoons coconut sugar
- 5 tablespoons unsweetened vanilla almond milk
- 5 tablespoons agave syrup, or honey for Paleo
- 2 1/2 tablespoons coconut oil melted
- 1 3/4 teaspoons cinnamon
- 1 1/4 teaspoons ground nutmeg
- 1 1/4 teaspoons Raw vanilla extract
- pinch salt
For The Crust:
- 1/3 cup coconut oil at room temperature
- 3 tablespoons agave syrup or honey for paleo
- 3/4 cup coconut flour 66 grams, sifted
- pinch salt
For Garnish:
- 1/3 cup pecans 40 grams, chopped
- Whipped coconut cream optional for topping
Add to Shopping List
Instructions
- Preheat your oven to 350°F,
- In a small bowl, whisk together the 3 tablespoons of flax meal and 7 1/2 tablespoons of warm water and place into the refrigerator to gel while you make the cheesecake.
- Place the soaked cashews into a high-powered blender (make sure you drain the water first!) along with all of the other ingredients for the cheesecake. Purée until thick, smooth, and creamy, scraping down the sides as necessary. Set aside while you make the crust. Note: You want to be able to pour the cheesecake onto the crust as soon as it's out of the oven, which is why it's best to prepare it first.
- In a large bowl, beat together the coconut oil and agave for the crust until smooth. Stir in the coconut flour and a pinch of salt until well mixed. Your dough will be quite wet.
- Press the dough evenly into the bottom of a 9-inch springform pan. Since the dough is quite wet, it might take a little bit of time, so just be patient.
- Bake until the edges of the crust are lightly golden brown, about 7-8 minutes.
- When the crust has about 2 minutes left to bake, transfer the cashew mixture into a large bowl and pour in the flax eggs from the refrigerator. You want to leave them into the refrigerator as long as possible, so they can really gel up. Stir until the flax is evenly mixed into the cashew cream.
- Remove the crust from the oven. Your crust with most likely have risen in a few spots. Just use a small spoon to pack it back down flat. Pour the cheesecake mixture over top and smooth out evenly. If you are not going to use coconut cream on the cheesecake, then sprinkle the chopped pecans around the perimeter of the cheesecake at this point.
- Bake until the cheesecake has risen and the outside appears set and firm, but just a small circle in the center still appears slightly jiggly, about 45 minutes. Remove from the oven and let cool completely on the counter. Then, cover and refrigerate overnight to completely set.
- OPTIONAL: Once refrigerated, remove from the pan and spread whipped coconut cream on top, and then sprinkle on the pecans. Place into the freezer for 20 minutes to set the cream.
Notes
- I've made this crust with different brands of coconut flour and, to get 66g, some brands need less than 3/4 cup. So, I STRONGLY urge you to weight your flour to make sure you get perfect results.*I buy my cashews pre-roasted. If you're aren't, stick them in a 400 degree oven for just a few minutes, until lightly golden brown.***It can be a little difficult to get the first piece of cheesecake out. Just make sure your getting your knife under the crust, not between the crust and cheesecake. An offset spatula really does the trick for serving here!
- I've made this crust with different brands of coconut flour and, to get 66g, some brands need less than 3/4 cup. So, I STRONGLY urge you to weight your flour to make sure you get perfect results.
Nutrition Information
Show Details
Calories
372kcal
(19%)
Carbohydrates
33g
(11%)
Protein
6g
(12%)
Fat
26g
(40%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Sodium
60mg
(3%)
Potassium
222mg
(6%)
Fiber
5g
(20%)
Sugar
17g
(34%)
Vitamin A
1841IU
(37%)
Vitamin C
3mg
(3%)
Calcium
35mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 60mg | 3% |
| Potassium | 222mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 17g | 34% |
| Vitamin A | 1841IU | 37% |
| Vitamin C | 3mg | 3% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
Other Recipes
You'll Also Love
The Best Allergy-Free Vegan Gluten-Free Pumpkin Pie {Oil-Free, Soy-Free, Dairy-Free}
American
5.0
(165 reviews)
Gluten-Free Brownie Sandwiches With Strawberry Cheesecake Filling {Butter-Free}
American
5.0
(9 reviews)
